Do You Live in A Divided Home? Make Vanilla and Chocolate Cupcakes at the Same Time

Some families are all about chocolate cupcakes, some are all about vanilla, but some families are mixed-flavor homes. What are these divided homes to do?

a) Make the flavor that the baker likes best.
b) Rotate and make vanilla half the time and chocolate the other half.
c) Never make vanilla or chocolate and instead make pumpkin cupcakes every day.
d) Make vanilla and chocolate cupcakes at the same time, using the same recipe!

Answer: D
I used a sour cream cupcake recipe to make both vanilla and chocolate cupcakes. Both cupcakes had what I would consider a classic cupcake consistency (light and fluffy, not very dense). The vanilla had a vibrant vanilla flavor and the chocolate had a mild but satisfying cocoa flavor – you could make them more chocolaty with the addition of chocolate chips.

To make two recipes out of one, you simply prepare the batter for the vanilla cupcakes. Then, fill half of the cupcake liners. Next, add chocolate to the remaining batter and fill the other half of the cupcake liners. Bake and make everyone happy!

16 Responses to Do You Live in A Divided Home? Make Vanilla and Chocolate Cupcakes at the Same Time

I actually found your site via Paula Dean site, and am excited to see that you are a local girl! Love the site. Plan to link you, if you don’t mind, and make your carmel apple cupcakes for my kiddies =)

I made this as a cake, and added half-vanilla half-orange extract and some ginger, and served it with sweetened sour-cream-flavored whipped cream. It baked for maybe 35-40 minutes in a copper pan. Needless to say: Very, very, good.

I tried this recipe almost as-is,(I used reduced fat sour cream and semi-sweet chocolate chips) and they came out awesome! I ended up with 14 cupcakes though and my cup liners were a little over-full at that. Anyway, they look just like the pictures (a first for me) and they taste great! Thanks for a great recipe. One question: When I make cupcakes from scratch, the tops harden a bit as the cupcakes cool. This doesn’t happen when I do a boxed mix. I personally like it b/c you get a nice sweet little crunch when you bite in to them but I worry other people will think it means something is wrong with them. I am wondering if this is an indicator that something I am doing needs to be adjusted? Or is this normal for homemade cupcakes to have a bit of a crunch in the top?

LBL – I often switch up Greek yogurt and sour cream. It works great. As for the tops, I can’t imagine that people would think there was something wrong. I think it more depends on the recipe. Some will do that and some won’t.

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[...] bake at all during the trip (hence the lack of posts). However, my mom made a cake out of my vanilla cupcake recipe. She used pumpkin yogurt instead of sour cream, which turned out to be a repeat-worthy seasonal [...]

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